Healthier Key Lime Cheesecakes with Greek Yogurt! These single-serve cheesecake cups are perfect for parties. Just seven ingredients and gluten free friendly.
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This recipe was originally published May 2017. It has since been updated with new photos, helpful tips and a couple different options for the crust/filling ratio. More below!
2020: Reading this below cracks me up! Back when we first bought our house and painting our kitchen cabinets was taking us forever. I had just made mini cheesecake for the first time ever…
circa 2017: I just realized this was my first time making cheesecake… AND a dessert with limes… WEIRD. Well, maybe not that weird but I do love a good cheesecake and I am surprised it’s basically taken me all of my adult life to make one.
Drew was in the middle of painting the kitchen cabinet doors (yes, we’re STILL painting them…) when I asked if he wanted to try one of these key lime cheesecakes. He ate the whole thing in one bite.
- Me: So do you like them? You have to tell me what you think.
- Drew: Well yeah, every girl likes cheesecake.
- Wait… what?
I don’t know where he comes up with these things, but he sure does make me laugh.
Ohhh they are GOOD you guys.
And making mini cheesecake is so simple! You’ll need your basic cheesecake ingredients, but just not as much as you would need for a full cheesecake.
Mini Greek Yogurt Cheesecake Ingredients
- graham crackers – crushed/processed graham crackers into a flour consistency for the crust. Use gluten free if needed. Simple Mills makes a delicious crunchy cookie if you’re looking for a grain-free alternative.
- butter – to help make the crust
- cream cheese – obviously! We’re making cheesecake here. You can use light or full-fat. Either work.
- greek yogurt – I would use at least 2% here, so you don’t end up with too tangy of a cheesecake. You can also use a skyr yogurt. TIP: Find a key lime flavor for an added flavor boost!
- sugar – just a little bit for the right amount of sweetness in these mini cheesecakes. Many have used Swerve or something similar for a more keto friendly dessert. NOTE: If using coconut sugar, the cheesecake filling will be darker and the lime flavor may not come through as much.
- egg and egg white – to help create some structure.
- limes – use key limes if you can find them but regular limes work too!
How to Make Cheesecakes in a Muffin Pan
- You start with the crust by processing graham crackers with butter, then transfer evenly into lined muffin tins.
- While the crust are pre-baking and cooling. You prepare the filling by beating together the cream cheese, greek yogurt, sugar, eggs and lime juice plus the zest.
- Then pour the filling into the muffin tin liners, bake and chill.
THAT IS IT.
These key lime cheesecakes are a lightened up dessert that friends and family will love. The lime flavor is subtle but not overpowering. If you really wanted, you could always sub lemon if lime isn’t your thing.
Definitely had to practice a little self-control here to keep myself from eating more than one two.
Mini Cheesecake Baking Tips & Notes
Room Temperature Ingredients
Make sure all of your ingredients for the filling (greek yogurt, cream cheese, lime juice and eggs) are all room temperature. This will ensure a clump-free and smooth filling.
Don’t Overmix
When adding the eggs, be sure to mix on medium-low speed. The more air that gets whipped into the batter, the more likely you’ll have the middles of the cheesecake fall.
Gluten Free
Use your favorite gluten-free graham crackers. I also really love using crunchy grain-free cookies too. You just need to process whatever you’re using into a flour-like, fine crumb consistency.
Keto Friendly
While I don’t follow a keto diet, I know lots of readers have made this for its keto friendly macros. You can use a low calorie sweetener like Swerve, in place of the granulated sugar.
Servings
I’ve recently played around with the ratio of crust-to-filling and if you’re looking for a little more filling per cheesecake serving, this recipe also works well to make nine cheesecakes. I’ve included more notes in the recipe card.
Don’t Over-bake
It’s easy to think the cheesecakes aren’t done but they’ll set upon chilling in the fridge. Bake just until the edges are set, and the middle may jiggle ever so slightly like jell-o.
If you make this recipe, be sure to leave a comment and review below! It helps others learn more about the recipe too!
Mini Key Lime Cheesecakes with Greek Yogurt
Ingredients
- 3/4 cup graham cracker crumbs, about 8 crackers
- 3 TBS butter or ghee
- 8 oz cream cheese, softened (low fat or regular)
- 2/3 cup plain Greek yogurt*, 2% or whole milk for best flavor
- 1/4 cup sugar
- 1 large egg
- 1 egg white
- Juice of 3 small limes, about 3 TBS
- Zest of 2 small limes
Instructions
- Preheat oven to 325ºF. Line 12 muffin tins with foil liners. Lightly spray with grease. Set aside.
- Make the crust: In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs, then pulse together with butter until combined. Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten. Bake graham cracker crust for 8-10 minutes. Set aside to cool for 10 minutes while you make the filling.
- Make cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, juice of limes and zest. Beat until just combined.
- Bake: Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes at 325ºF, or until the edges are set and middle only slightly moves when moving pan. If edges are golden, cheesecakes are done.
- Cool & Chill: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving. Enjoy!
Recipe Notes:
Nutrition Information
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